~ Susan Williams - Wild Life in the Woods
2 c. self-rising flour (see notes)
1/2 c. cornmeal
3 T. sugar
1/2 t. coarsely ground pepper, plus more for sprinkling
1/2 c. chilled butter, plus 1 T. melted butter
3/4 c. buttermilk
1/4 c. finely chopped chives
Preheat oven to 425 degrees. Grease cookie sheet or line with parchment paper.
Mix flour, cornmeal, sugar, and 1/2 teaspoon of pepper in a large bowl. Add butter, rubbing it in with your fingertips or using a pastry blender until the mixture looks like coarse meal. Add buttermilk and chives, stirring until moist clumps form.
Move dough to a floured surface and knead a few times until combined. Roll to 3/4" thickness and cut into 2" circles, rolling and cutting the scraps until all the dough has been used. Place biscuits two inches apart on cookie sheet, brush with melted butter, and sprinkle with pepper. Bake 20 minutes or until golden.
Makes 12 biscuits.
Notes: These are my favorite biscuits! If you don't have self-rising flour, then add two teaspoons of baking powder and one teaspoon of salt to two cups of all-purpose flour. I've made these as directed, but I'm a lazy biscuit maker and prefer to make them as drop biscuits. I just use my hands to mix/knead the ingredients in the bowl, then drop them from a spoon on the greased cookie sheet, ungreased stoneware, or ungreased cast iron skillet.
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